The below recipe is adapted from The Kitchn's Southern-Style Pickled Shrimp. That photo is much better than mine, but my shrimp still look pretty good. And taste it too.
|Southern Pickled Shrimp|
1 Vidalia or sweet onion, thinly sliced
1/2 cup lemon juice, fresh
3/4 cup cider vinegar
1/2 cup canola oil
1/4 cup capers with juice
3/4 teaspoon celery seeds
1/2 teaspoon sugar
1/2 teaspoon salt
Splash of hot sauce, to taste
1 1/2 pounds (41/50 count) peeled shrimp
In a saucepan, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and hot sauce. Simmer for 5 minutes, Add the shrimp and cook for 4-6 minutes. Cover and remove from heat. Cool down and refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled. Keeps for at least a week.
NOTE: Sometimes I'll add whole lemon slices and extra capers that have been fried (they pop and bloom in hot oil--it's like magic) after the shrimp have cooked but before the mixture is cooled down. Leaving the tails on is a great idea for party appetizers. Just be sure to have receptacles available for the refuse.